Consider the age-old “What’s for dinner?” question officially answered!

These recipes take flavors the whole family already loves and turn them into simple, satisfying meals built for busy nights, hungry tables, and plenty of requests for seconds.

With ShopRite favorites like Bowl & Basket and Wholesome Pantry throughout the menu, stocking the kitchen for the week is simple. Pick up what you need in one grocery run, then turn it into dinners that feel homemade, generous, and genuinely doable—even on the nights when everyone seems to be hungry at once.

From hearty one-pan dinners to melt-in-your-mouth desserts meant to be served by the spoonful, ShopRite makes dinnertime feel like family time.

 

One-Pot Marry Me Chicken Pasta

Difficulty: Easy • 8 servings • Total Time: 35 mintutes 

Ingredients:

• Bowl & Basket Bowtie Pasta
• Wholesome Pantry Chicken Broth
• 1 ½ lbs boneless skinless chicken breast, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons butter
• 1 shallot, finely diced
• 1 tablespoon garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 cup half-and-half
• ½ cup sun-dried tomatoes, chopped
• ½ cup freshly grated Parmesan cheese
• 2 cups fresh spinach

Directions:

1. Cook the bowtie pasta according to the package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and season with garlic powder, paprika, salt, and pepper. Cook for about 5–7 minutes until golden and cooked through. Leave the chicken in the pan.
3. Reduce the heat to medium and add the butter. Once melted, add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.
4. Add the tomato paste and stir everything together.
5. Sprinkle the flour over the chicken mixture and stir until everything is evenly coated. Slowly pour in the chicken broth while stirring continuously, scraping up all the flavorful browned bits from the bottom of the pan. Simmer for 2–3 minutes until the sauce begins to thicken.
6. Reduce the heat to medium-low and stir in the half-and-half, sun-dried tomatoes. Gently simmer for 2–3 minutes without letting it come to a hard boil.
7. Stir in the Parmesan cheese until melted and the sauce is smooth and creamy.
8. Add the spinach and stir until just wilted.
9. Add the cooked bowtie pasta directly to the pan and toss everything together until the pasta is completely coated in the creamy sauce.
10. Remove from the heat and let cool and enjoy!
    
    

Pizza Pot Pie Bake

Difficulty: Easy • 10 servings • Total Time: 45 minutes

Ingredients:

• 1 pre-made pie crust or homemade pie crust
• 1 cup Bowl & Basket Pizza Sauce
• 3 cups Bowl & Basket Shredded Mozzarella Cheese
• 1 cup Bowl & Basket Pepperoni Slices
• ½ cup chopped bell peppers
• ½ cup sliced black olives
• 1 egg, beaten for egg wash
  
  

Directions:

1. Preheat the oven to 400°F.
2. Roll out the pie crust and gently press it into a pie dish, making sure the crust comes up the sides of the dish.
3. Using your thumb and index finger, gently pinch the crust around the edge of the pie dish to create a decorative fluted edge.
4. Spread a layer of Bowl & Basket Pizza Sauce evenly over the bottom of the crust.
5. Top with a layer of Bowl & Basket Shredded Mozzarella Cheese, Bowl & Basket Pepperoni Slices, chopped bell peppers, and sliced black olives.
6. Repeat the layering process once more with pizza sauce, mozzarella, pepperoni, bell peppers, and black olives.
7. Finish with a final layer of Bowl & Basket Pizza Sauce, Bowl & Basket Shredded Mozzarella Cheese, and Bowl & Basket Pepperoni Slices.
8. Brush the decorative edges of the pie crust with the beaten egg wash to help create a beautiful golden-brown finish.
9. Bake for 25–30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the pizza pie cool for a few minutes before slicing and serving. Enjoy!
    
    

Cheeseburger Tater Tot Casserole

Difficulty: Easy • 8 servings • Total Time: 4o minutes

Ingredients:

• 2 lbs lean ground beef
• ½ cup diced onion
• ½ cup chopped pickles
• 2 tablespoons ketchup
• 1 tablespoon mustard
• ½ cup Bowl & Basket Cream Cheese
• 2 cups Bowl & Basket Sharp Cheddar Cheese, shredded
• 1 lb Bowl & Basket Frozen Tater Bites
• Salt, pepper, and garlic powder, to taste

For Topping

• Shredded lettuce
• Chopped tomato
• ⅓ cup chopped red onion
• Extra chopped pickles
• Homemade burger sauce

Directions:

1. Preheat the oven to 400°F and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease, then season with salt, pepper, and garlic powder.
3. Transfer the cooked beef mixture directly into the prepared 9×13-inch baking dish. Add the ketchup, mustard, and Bowl & Basket Cream Cheese. Stir everything together until creamy and well combined, then spread the mixture into an even layer.
4. Top with pickles evenly. Sprinkle the Bowl & Basket Sharp Cheddar Cheese evenly over the beef mixture.
5. Arrange the Bowl & Basket Frozen Tater Bites over the cheese in a single, even layer.
6. Bake for 20–25 minutes, or until the tater bites are golden and crispy and the cheese is melted and bubbly.
7. Remove from the oven and finish with shredded lettuce, chopped tomato, chopped red onion, extra chopped pickles, and a drizzle of homemade burger sauce. Enjoy!

French Onion Chicken & Rice Skillet

Difficulty: Easy • 8 servings • Total Time: 1 hour 10 minutes

Ingredients: 

• 3 tablespoons butter
• 4 cups white or yellow onions, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 2 cloves garlic, finely minced
• 1½ lbs Wholesome Pantry Chicken Breast, cut into ½–1-inch pieces and cooked
• 1¼ cups sour cream
• 1¼ cups Bowl & Basket Long Grain White Rice, uncooked
• 2½ cups Wholesome Pantry Beef Flavored Broth
• 2 cups Bowl & Basket Swiss Cheese, sliced or shredded
• 1 cup French fried onions
• Fresh parsley, for topping

Directions:

1. Preheat the oven to 350°F.
2. In a large Dutch oven over medium heat, melt the butter with the olive oil. Add the sliced onions, minced garlic and kosher salt and cook, stirring occasionally, until the onions are soft, golden, and caramelized.
3. Add the cooked Wholesome Pantry Chicken Breast and stir to combine with the caramelized onions.
4. Add the uncooked Bowl & Basket Long Grain White Rice, sour cream, and Wholesome Pantry Beef Flavored Broth. Stir until everything is evenly combined and the rice is submerged in the liquid.
5. Cover the Dutch oven tightly with the lid and bake for 35 minutes, or until the rice is tender and has absorbed the broth.
6. Carefully remove the lid and arrange the Bowl & Basket Swiss Cheese evenly over the casserole.
7. Return to the oven uncovered and bake for another 5–10 minutes, or until the cheese is completely melted and bubbly.
8. Sprinkle the French fried onions over the top and finish with fresh chopped parsley.
9. Let the casserole rest for 5–10 minutes before serving. Enjoy!
   
   

Spoonable Lemon Blueberry Cobbler

Difficulty: Easy • 8 servings • Total Time: 55 minutes 

Ingredients:

Blueberry Lemon Filling

• 5 cups Bowl & Basket Frozen Blueberries
• 2 tablespoons fresh lemon juice using Wholesome Pantry Organic Fresh Lemons
• 1 teaspoon lemon zest using Wholesome Pantry Organic Fresh Lemons
• 1 cup granulated sugar
• 4 tablespoons all-purpose flour

Cobbler Topping

• 1½ cups all-purpose flour
• ½ cup granulated sugar
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• 5 tablespoons unsalted butter, cold and cubed
• 1 cup buttermilk
• 1 egg, beaten for egg wash

Topping

• Bowl & Basket Vanilla Ice cream

Directions:

1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
2. In a large cast iron skillet combine the frozen blueberries, fresh lemon juice, lemon zest, granulated sugar, and flour. Gently mix until the blueberries are evenly coated.
3. In a separate bowl, whisk together the flour, granulated sugar, baking powder, and salt
4. Add melted butter, pour in the buttermilk and gently mix.
5. Using an ice cream scoop, scoop the cobbler topping evenly over the blueberry filling, leaving a little space between each portion so the filling can bubble through as it bakes.
6. Bake for 40–45 minutes, or until the cobbler topping is golden brown and the blueberry filling is hot and bubbling around the edges.
7. Let the cobbler cool for 10–15 minutes before serving. Serve warm on its own or with a scoop of vanilla ice cream. Enjoy!